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This warm and cozy cheesy Parmesan Vegetable soup is packed with nutritious veggies and beans for added fiber and protein.

Vegetable Soup with Parmesan Rind

This Vegetable Soup with Parmesan Rind recipe is packed with nutritious veggies in a cheesy broth simmered with a Parmesan cheese rind.
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Course Main Course

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 ½ cups carrots chopped
  • 1 ½ cups celery chopped
  • 3 garlic gloves minced
  • 14.5 ounce can of diced tomatoes, undrained or 10 ounces cherry or grape tomatoes, quartered
  • 4 cups Vegetable broth or chicken broth My favorite is Better than Bouillon Seasoned Vegetable Base.
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 fresh sprigs of rosemary optional
  • Parmesan cheese rind
  • Can of Garbanzo beans, red kidney beans, great northern beans or cannellini beans drained and rinsed
  • 1 cup frozen peas
  • ¼ cup fresh parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Sauté the onion, celery and carrots in olive oil in a large pot or dutch oven for 5-7 minutes or until softened. Add the garlic and sauté for an additional minute.
  • Add the can of diced tomatoes, broth, water, bay leaves, dried thyme, rosemary, parmesan rind and can of beans to the pan. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add the frozen peas during the last 5 minutes of cook time.
  • Remove the Parmesan rind and the rosemary sprigs from the soup. Add the fresh parsley. Taste the soup and add salt and black pepper as needed.
Keyword GF vegetable soup, gluten free vegetable soup, vegetable soup with rind
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